Bob’s Bacon Potato Clam Chowder is a classic New England-style soup that’s comforting, flavorful, and perfect for sharing. Start by rendering bacon, then sauté onion in the bacon fat. Add butter and flour to form a roux, then stir in clam juice and chopped clams. Once the mixture thickens, add milk, tender potatoes, and a bit of water. Season with salt and white pepper and simmer gently until the chowder coats the back of a spoon. Rich without heavy cream, this chowder captures the taste of the sea year-round.
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CLAM CHOWDER.
I didn’t grow up with clam chowder—being from an inland Southern state, it wasn’t on our regular menu. I first tasted it on a trip to Cape Cod for a wedding, and it stuck with me.
So when someone suggested making clam chowder during a visit to Memphis, I agreed—assuming, of course, that someone knew how to make it. As it turned out, my mom’s boyfriend Bob not only knew how to make it, he’d cooked chowder in restaurant kitchens for years and taught me his version: Bacon Potato Clam Chowder.
The result is rich and satisfying without relying on heavy cream. Bob favors bold flavor and isn’t afraid to use full-fat ingredients, though he’ll use lighter options when they don’t sacrifice taste. This chowder proves you can get a creamy, decadent bowl with just milk, bacon fat, and a classic roux.
I’ve been craving this chowder ever since the temperatures dropped a bit here in Dallas. It’s perfect for cooler evenings but enjoyable any time you want a bowl of hearty seafood comfort.
Recommended tools for making the chowder
- A large, heavy-bottomed stockpot or a Dutch oven for even heat and easy reheating.
- Sturdy soup bowls to show off the chowder’s pale, creamy color.
- Good soup spoons for a comfortable eating experience.
More seafood recipes to try:
- Bob’s Maryland-style Crab Cakes
- Seafood Gumbo
- Pan-Seared Scallops with Raspberry Gastrique
Who’s ready for some chowdah? Here’s Bob’s classic recipe and how we prepare it.
Bacon Potato Clam Chowder
Bob Wilson
Pin Recipe
EQUIPMENT
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Round Dutch oven (about 7.5 qt.)
Ingredients
- 8 oz. bacon chopped fine
- ½ white onion chopped
- 2 tablespoons unsalted butter
- ½ cup + 2 tablespoons all-purpose flour
- 2 lbs. chopped clams fresh or frozen (thawed if frozen)
- 8 oz. clam juice
- 1 qt. 2% milk
- 2 russet potatoes chopped into bite-sized pieces and cooked until just tender
- 12 oz. water
- Salt and white pepper to taste
Instructions
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In a large Dutch oven or heavy stockpot over medium heat, render the bacon until the fat is released and the pieces are crisp. Remove the cooked bacon and drain on paper towels if you plan to use it as a garnish; leave the bacon fat in the pot.
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Add the chopped onion to the bacon fat and stir to coat. Cook until the onion softens, about 3–5 minutes.
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Add the butter and stir until melted.
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Sprinkle in the flour and stir to form a roux with the onion, bacon fat, and butter. Cook, stirring frequently, until the roux takes on a light golden color, about 5 minutes.
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Reduce heat to low. Add the clam juice and the chopped clams and warm slowly, allowing the mixture to thicken slightly.
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Stir in the milk, pre-cooked potatoes, and water. Season with salt and white pepper to taste.
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Gently heat the chowder over medium-low until it reaches the desired thickness. Do not boil the soup, as the dairy can separate. The finished chowder should be thick enough to coat the back of a spoon. If it becomes too thick, thin with additional milk.
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Serve warm with oyster crackers or crusty bread, and top with reserved bacon if desired. Enjoy.
Nutrition
Calories: 356 kcal
Carbohydrates: 11 g
Protein: 40 g
Fat: 16 g
